Every so often during my childhood, my family drove to the Marie Callendar’s restaurant about twenty minutes away for brunch after church on Sunday. We usually planned our visits around special occasions, like Easter or Mother’s Day or the first weekend after school started, as a way to celebrate.

Once seated at a table, the waiter handed us breakfast menus, but we always opted for the buffet brunch instead. Dad headed straight for the omelette station, where he requested veggies, cheese, and bacon or ham…

But my brother and I raced to the waffle bar instead! There, we found a big platter of long rectangular waffles, shaped like boats with deeply concave centers, still piping hot from the kitchen. Although they offered plenty of traditional toppings like butter, syrup, fresh fruit, powdered sugar, and whipped cream, my brother and I completely bypassed those options in favor of the “kid-friendly” toppings: gummy bears, sprinkles, mini M&Ms, and chocolate chips. (But we often turned back for a drizzle of maple syrup, just for good measure!)

I loved every bite of those special brunches. Those warm fluffy waffles, which melted the M&Ms and chocolate chips, and the chocolate then smeared all over the gummy bears and waffles in one extra sweet and decadent bite… Pure bliss for a little kid with a sweet tooth as big as mine!

As an adult, I’ve outgrown those sugar rush breakfasts (especially the gummy bears part!), but I still love adding fun flavors to my waffles… Just in a more wholesome way, like with these Healthy Pumpkin Waffles! They’re light and fluffy on the inside with the perfect crispy outsides, and they’re full of warm spices and cozy pumpkin. Yet these healthy pumpkin waffles contain no refined flour or sugar—and just 100 calories!

But as a big chocoholic… I probably wouldn’t turn down a few mini chocolate chips on mine, even as an adult! ?

Let’s go over how to make these healthy pumpkin waffles!

You’ll start with white whole wheat flour (this kind!) and homemade pumpkin spice. Pumpkin spice is actually short for “pumpkin pie spice,” and it simply refers to the spices used in pumpkin pie. (No pumpkin included!) I almost always make my own pumpkin spice because (a) I always keep the individual spice jars in my pantry and (b) I don’t feel like paying extra for the store-bought kind. ? For these healthy pumpkin waffles, you’ll use a blend of cinnamon, allspice, ginger, nutmeg, and cloves.

Does anyone else find pumpkin spice irresistible and want to use it all year round? Or is that just me?…

Anyway… White whole wheat flour actually exists—and it’s not a combination of white (aka all-purpose) flour and whole wheat flour! White whole wheat flour is made by finely grinding a special type of soft white wheat (hence the name!), whereas regular whole wheat flour comes from a heartier variety of red wheat. They have the same health benefits, but white whole wheat flour has a lighter taste and texture… And that lets the pumpkin flavor and fluffy texture of these healthy pumpkin waffles truly shine!

Nerd alert #1! You’ll add both baking soda and baking powder to these healthy pumpkin waffles. Then to activate the baking soda (a base!), you’ll mix in an ingredient not always used in waffles…

Any guesses?

It’s vinegar! No, stop, don’t go away! I know it sounds really weird, but I promise you cannot taste the vinegar. The vinegar is an acid, so it reacts with the baking soda. The reaction creates air bubbles, which makes the waffles rise taller and gives them a more tender texture. (And the vinegar flavor completely disappears after baking—I pinky swear promise!)

Some waffle (and pancake!) recipes call for buttermilk because it’s also acidic and reacts with baking soda. However, I know that many people (myself included!) don’t always keep buttermilk on hand… So I figured that I’d just include regular milk and vinegar in this healthy pumpkin waffles recipe instead to make life easier!

Unlike many traditional waffle recipes with ¼ to ½ cup of butter or oil (or more!), this healthy one only requires 2 teaspoons for all 12 waffles. That’s definitely a way to make these healthy pumpkin waffles low-calorie! Then they get the rest of their moist and fluffy texture from two other ingredients…

Nerd alert #2! Those are pumpkin purée and Greek yogurt! If you’ve browsed through my blog before, then you probably know how much I love baking with Greek yogurt. It adds the same moisture to your batter as extra butter or oil but for a fraction of the calories, and it gives your baked goods a protein boost, too!

As for the pumpkin purée, I always use store-bought as an easy shortcut. Make sure you buy regular pumpkin purée, not pumpkin pie mix! Pumpkin pie mix contains added spices and refined granulated sugar, the latter of which we’re avoiding in this healthy baked pumpkin waffles recipe.

Instead, you’ll add just a teensy tiny amount of pure maple syrup to your batter! I only add an itty bitty amount because I know my family loves to drizzle maple syrup all over their waffles… So there’s no need to add a whole lot to the batter. We always use the real kind!

Now that you’ve got your batter mixed up, it’s time to actually bake your healthy pumpkin waffles! These are the waffle mold pans that I have. Although I don’t usually buy “one-use” pans, I absolutely LOVE these! They’re worth every penny (and every inch of space in my overstuffed cupboards), and they’re actually really affordable!

However, I’ve noticed one thing. Right after baking, my healthy waffles always turn out really fluffy on the inside and moist and tender on the outside too… But I prefer my waffles fluffy on the inside and crispy on the outside. And most recipes require a whole lot more butter or oil to get that crispy outside texture. No thanks!

So I figured out a secret trick to making these healthy baked pumpkin waffles crispy on the outside without any extra butter or oil…

I pop them in my toaster oven! It’s seriously like magic… Healthy pumpkin waffles. Low fat and low calorie. Fluffy on the inside. Crispy on the outside.

Then topped with a drizzle of maple syrup and little bit of butter that melts into those hot waffle holes…

Pure fall breakfast bliss! And when you make your own, remember to snap a picture and share it on Instagram using #amyshealthybaking and tagging @amyshealthybaking IN the photo itself! (That guarantees I’ll see your picture! ?) I’d love to see your healthy pumpkin waffles!

I may be biased, but these are the BEST pumpkin waffles that I’ve ever had! They’re light and fluffy on the inside, crispy on the outside, and full of cozy pumpkin and spice flavor. Leftovers will keep for at least one week if stored in an airtight container, and they also freeze really well!

In a medium bowl, whisk together the flour, pumpkin spice, baking soda, baking powder, and salt. In a separate bowl, whisk together the butter, egg whites, vanilla, and maple syrup. Add in the pumpkin purée, Greek yogurt, stirring until no large lumps remain. Stir in the vinegar, milk, and 2 tablespoons of water. Alternate between adding the flour mixture and remaining water, beginning and ending with the flour mixture, and stirring just until incorporated. (For best results, add the flour mixture in 3 equal parts.)

Divide the batter between the prepared waffle pans. Bake at 350°F for 13-16 minutes or until the centers feel firm to the touch and a toothpick inserted into the center comes out clean or with a few crumbs attached. Cool in the pan for 5 minutes before transferring to a wire rack.

FOR WAFFLES WITH CRISPY OUTSIDES: Let the waffles cool completely to room temperature. Toast individual waffles in a toaster oven until deep golden brown on the outside.

Honey or agave may be substituted for the pure maple syrup. I prefer my waffles on the not-very-sweet side because I know how much syrup my family drizzles on theirs before eating! If you prefer sweeter waffles, you can substitute 2-4 tablespoons of pure maple syrup for an equal amount of water.

Do not omit or substitute for the vinegar! It’s absolutely required. It reacts with the baking soda to make your waffles rise better and end up with a more tender texture. The vinegar flavor completely disappears after baking—I promise!

Any milk may be substituted for the nonfat milk.

These are the waffle pans that I use. They’re totally affordable and worth every penny! I baked waffles at least once a week for two months straight, and even now, the pans still act like they're as good as new!

This recipe was specifically designed for baking. You can use the batter in a traditional waffle iron, but the waffles will turn out more limp and soggy compared to the thick, firm, and fluffy baked waffles. If making the waffles in a regular waffle iron, do NOT skip Step 4 for crispy waffles—it makes a HUGE difference in the final waffle texture! Toasting your waffle iron waffles will make them much firmer, rather than limp and soggy!

I do NOT recommend skipping Step 4! It makes a HUGE difference in the waffles’ texture! Without it, your waffles will be fluffy and tender, but they won’t have crispy outsides. You can easily toast leftover waffles straight from the refrigerator, too!

This recipe is easily halved, if needed!

For more information, please read through the “Nerd Alerts” in my blog post above!

I really appreciate your interest in my recipe Sharyn! The waffles are a bit thicker because they only have “holes” on one side, due to the baking pan. (The other side is flat because that’s the side facing the top of your oven, and there isn’t anything except air above it — if that makes sense!) If you look at the photos in my blog post, there’s one that’s almost straight on, so you can tell how thick / tall the waffles are. 🙂 I’d love to hear what you think if you try them!

I really appreciate your interest in my recipe Jan! You can substitute oat flour for the white whole wheat flour, although your waffles may turn out slightly denser. I don’t have much experience with flax eggs, but I know that Ener-G will work! My brother is allergic to eggs, and that’s my favorite egg substitute. Just like flax, it’s shelf-stable and keeps for ages! It works perfectly as an egg replacer in nearly all of my recipes, including this one. For my recipes, use 1 ½ teaspoons Ener-G + 2 tablespoons warm water for each egg white (and although not necessary in this particular recipe, you’ll need an additional ½ tablespoon of butter or coconut oil {or Earth Balance, if you’re vegan!} for each egg yolk). 🙂 I can’t wait to hear what you think of these waffles!

Thank you for the information. Ener-G is not available in my country so I used 1 T. flax meal with enough liquid to make it soft and I added melted butter (ghee) as you suggested. This turned out remarkably well! Now the recipe is okay for most of my friends whose diet limitations are various but who have voracious appetites!

I like my waffles fluffy on the inside and crispy on the outside too, but I’ve yet to eat one that’s of such a texture, even in restaurants. This recipe is definitely on my to-bake list once I have a waffle maker!
Also, your photos look amazing! I especially love the little squares of butter on each waffle 🙂 I can only imagine at the effort that went into taking these photos!

Hello, Amy. I made these pumpkin waffles this morning and the flavor is great. I weighed my ingredients on the scale you recommend but mine did not spread to the edges in the oven. Batter seemed a little thick but maybe I should have spread it out in the waffle compartments with a spatula more than I did. I will try again when these are finished. They look a bit like muffin tops with a grid pattern on the bottom.:) And that’s not all bad. I also want to let you know that I love having a scale and probably use it for something just about every day.

I’m so glad you love the kitchen scale Susan!! That’s wonderful! 🙂 Yes, this batter is a bit thick and does require spreading across the pan with a spatula. I think your waffles will turn out even better if you do that next time!

I was scrolling theough this website, in desperate need of an amazing breakfast for my boyfirend, and I found the pumpkin waffles! I was like “ heck yaeh” and started to bake them. I am not the best baker, but they truned out spectacular anyway. My boyfriend loved them and so do I. This recipe will be used more than once!

I’m so glad you and your boyfriend loved these waffles Cassie! That’s the best kind of compliment if you plan on using this recipe again — thank you for sharing that with me!! 🙂 And don’t sell yourself short. It sounds like you’re an incredible baker to me!

Can I cook these in a Belgian waffle maker rather than the baking pans?
I love kitchen gadgets and my cupboards are also overflowing with various ooh-gotta-get-this pans and cookery. So if I can use something I already have that’s a plus!
Thank you for your healthy food wizardry !!

I really appreciate your interest in my recipe Jacklyn! I’ve actually covered this exact question already in the Notes section of the recipe (located directly underneath the Instructions). I know it can be really easy to miss! 🙂 I can’t wait to hear what you think of these waffles!

Amy;
Hi and good afternoon here in alberta.I am going to copy down your pumpkin waffle recipe and I am going to make 2 waffles at home after I go grocery shopping soon.I don’t have a waffle pan that you use but I do have an electric waffle machine that I have to plug in to heat the waffle iron.
Can I make a bunch of your pumpkin waffles and freeze them in a covered container to put in the toaster and eat them for breakfast with no sugar added syrup or agave and low sugar whipped cream?
Kim

Hi Kim! I’m so excited that you want to try this recipe of mine too! I think it’d be fun to serve alongside the pumpkin pie smoothie — don’t you think? 😉 Yes! I’ve shared what to do if you have a regular waffle iron in the Notes section of the recipe (located directly underneath the Instructions). I know it can be easy to miss! Your topping ideas for your frozen-then-toasted pumpkin waffles sound amazing. I can’t wait to hear what you think of them! 🙂

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